Brazilian recipe
Traditional Capixaba Moqueca with fresh fish and aromatic herbs (Moqueca capixaba)
A classic dish from the Espírito Santo coast, featuring firm white fish, tomatoes, and herbs, slow-cooked in a clay pot for an authentic taste.
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Ingredients
1 bunch of fresh coriander, chopped
1 bunch of spring onions, chopped
Malagueta chili to taste, chopped or thinly sliced
3 garlic cloves, crushed
4 ripe tomatoes, sliced into rounds
Soy oil or neutral vegetable oil
1 kg fresh, firm-fleshed fish (such as sea bass, bream, or similar firm white fish)
1 medium onion, thinly sliced
Extra virgin olive oil
Annatto powder for color and flavor
1 bunch of spring onions, chopped
Malagueta chili to taste, chopped or thinly sliced
3 garlic cloves, crushed
4 ripe tomatoes, sliced into rounds
Soy oil or neutral vegetable oil
1 kg fresh, firm-fleshed fish (such as sea bass, bream, or similar firm white fish)
1 medium onion, thinly sliced
Extra virgin olive oil
Annatto powder for color and flavor
Where to find ingredients
Find fresh white fish at local fishmongers or fish counters in supermarkets. Annatto powder (urucum) can be found in spice specialty shops; as a substitute, high-quality sweet paprika may be used for color, though it will not replicate the authentic flavor profile.
Preparation method
- Clean the fish thoroughly, removing scales and innards, and cut it into steaks approximately 5 cm thick.
- Rinse the fish under running water and let it rest on a plate with a light dusting of salt for a few minutes.
- Mash the garlic and mix with the onion slices, chopped coriander, spring onions, and a pinch of salt to form a paste.
- In a clay pot, spread two tablespoons of soy oil and one tablespoon of olive oil.
- Spread the seasoning paste across the bottom of the pot, ensuring it is well distributed.
- Remove the fish steaks from the salted plate and place them in the pot, turning them to ensure they are well-coated with the seasonings.
- Arrange the steaks in the pot so they do not overlap.
- Distribute the tomato slices, remaining onion, and the rest of the coriander and spring onions on top.
- Drizzle with a little olive oil and lemon juice to taste.
- Let it rest for 20 to 60 minutes so the flavors can meld.
- In a small pan, melt three tablespoons of oil with the annatto powder until you get a deep red broth.
- When ready to cook, pour some of this red oil over the moqueca.
- Place over medium-high heat until it begins to boil, then adjust the salt and lemon to your preference.
- Do not add water; cook with the pot uncovered, checking the flavor and adjusting the salt if necessary.
- Cook for 20 to 25 minutes, gently shaking the pot using a thick cloth to prevent the fish from sticking to the bottom.
- Once the fish is cooked through and the flavors are well integrated, serve hot with white rice, pirão, and your preferred sauce.
Observations
The Capixaba moqueca is a distinctive dish from the state of Espírito Santo, celebrated for its bold flavors and succulent texture. Prepared with fresh, firm fish, aromatic herbs, and olive oil, the dish is traditionally simmered in a clay pot, which ensures a deep flavor and a beautiful presentation. Perfect for family gatherings or special occasions, this recipe relies on simple, fresh ingredients and traditional techniques to deliver a truly memorable and vibrant culinary experience.
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